- Yield: 4 servings
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Yuca Tortilla Salad
I've always liked the idea of having a bit of bread with a bite of salad. But tacos are too crunchy, and flatbreads are too hard to cut without a knife. That's a long way of saying that frying some yuca as patties to host a salad on top makes a great dish
- yuca - 1 lb
- salted butter - 1/2 stick
- vegetable oil - 1/4 cup
- salt - 1 txp
- mozzarella cheese, shredded - 1/8 cup
- vegetable oil - 2 tbs
- Olive oil - 2 tbs
- Cilantro, chopped finely - 2 tbs
- Limes - 2
- Salt - 1 tsp
- tomato, chopped - 1 cup
- red onion, chopped - 1 cup
- green/red/yellow peppers, chopped - 1 cup
- With a steel vegetable peeler, take off the yuca skin and ends. Cut in half lengthwise. With the steel end of the peeler or a paring knife, cut out any strings. A good place to start is at the top of the root. Then cut the yuca into large chunks.
- In a large saucepan over high heat, cover the yuca chunks with 2" of water. Stir in salt. Bring to a boil, cover and cook until tender, about 15 minutes. The yuca is done when you can easily pierce it with a fork.
- Using a sieve, drain the yuca.
- With an electric mixer on medium speed, combine the yuca, butter, oil and salt in a large bowl.
- Let cool, about 15 to 20 minutes.
- Shape the yuca into 4 balls, adding the cheese as you form the balls.
- Flatten into round, thick patties (tortillas) about 1/2" thick.
- Preheat the oven to your lowest setting to keep the tortillas warm until serving.
- Place the additional vegetable oil in a large frying pan over medium heat. Cook the tortillas like you would pancakes, turning when brown on one side, about 3 to 4 minutes each side. The tortillas are ready to flip when they are firm enough to do it easily.
- Remove the browned tortillas, place on a paper towel-covered cookie sheet and keep warm in the oven.
- In a large bowl, combine the oil, cilantro, juice of one lime and salt.
- Add the tomatoes, onion and bell pepper. Toss to coat.
- Serve the salad on top of the tortillas.